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Homemade pumpkin purée

Learn how to make homemade pumpkin purée from a fresh pumpkin with this easy recipe!
Course pantry staple
Cuisine American
Keyword Pumpkin purée
Prep Time 10 minutes
1 hour
Total Time 1 hour 10 minutes
Servings 375 mL
Calories 1kcal
Author Janice


Sheet pans
Food processor


  • 1 kg (2.2 lb) Sugar pumpkin also called Pie pumpkin


  • Preheat the oven to 400 ºF. Line a sheet pan with parchment paper (preferably a rimmed sheet pan to catch any juices).
  • Cut the pumpkin in half, lengthwise.
  • Scrape out the seeds and save them to make toasted pumpkin seeds.
  • Place the pumpkin halves, cut-side down on the prepared sheet pan.
  • Roast for 45 minutes to 1 hour, or until very tender.
  • Let cool, then scrape out the flesh of the pumpkin and place it in the food processor.
  • Process the pumpkin to form a smooth purée.
  • If the pumpkin purée seems a little loose or watery, strain it through a cheesecloth for 1 hour or cook it down on the stove to concentrate it.
  • Store in the refrigerator for up to 1 week or freeze it.


If you can't find a Sugar pumpkin to make homemade pumpkin purée, you can use a Kabocha or a Red Kuri squash instead. You can also try butternut, but it may release more water, so make sure to take the time to strain the mash before baking with it, especially because that moisture could lead to a soggy bottom on cakes and pies.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg